Description
This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.
Ingredients
- ½ cup vegetable oil for frying
- 3 pounds cod fillets, cut into 2 to 3 ounce portions
- salt to taste
- 2 large onions, peeled and sliced into rings
- 2 cloves garlic, chopped
- 8 whole black peppercorns
- 4 whole allspice berries
- 3 bay leaves
- 1 red chile pepper, seeded and sliced lengthwise
- 2 cups red wine vinegar
- ½ cup water
- ½ cup packed brown sugar, or to taste
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through
- about 5 minutes per side. Remove from the skillet and set aside.
- Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns
- allspice berries
- bay leaves
- and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder
- turmeric
- cumin and coriander. Taste and adjust the sweetness if desired.
- Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 day
Servings: 6